As I have ready stocks of organic pumpkin and sunflower seeds, I decided to add these seeds to the bread. Besides being healthy and nutritious, pumpkin and sunflower seeds enhanced the flavor of the bread even more and give the bread an interesting sweet and nutty taste,.... yeah,.. and slightly chewy texture too!!

In addition, sesame seeds give a very unique sweet aromatic flavor to the bread ....... as well as the kitchen while the bread is baking in the oven!!!

Method :1) Combine ingredients A together in a mixer. Slightly blend it before adding ingredients B and C.

2) Beat approximately 5 minutes to form a dough.

3) Add butter and continue beat until the dough is smooth. To check whether the dough is fully developed, stretch a small piece with your fingers to see if it can be stretched into thin layer without tearing it. If it does not stretch, continue beating again until it passes the stretch.

4) Remove dough and leave it in a big bowl, covered with a piece of damp cloth. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

1-4) I used bread machine to knead the dough. Just put the ingredients as per your machine instructions and let it proof. After the 1st proofing, take the dough out from the machine.

5) Scale dough at 60g portions. Shape them into small balls and let them rest for 5 minutes.

6) Flatten and roll each ball of dough and place filling, seal and wrap into a ball.

7) Roll flat once more and make several slits as the above pic and place on a greased baking tray or pan. Repeat the above process with the rest of the dough. Cover with a damp cloth and leave them for 45 minutes or more for a second time proofing.

8) Once they are doubled in size, glaze with egg wash and sprinkle top with some pumpkin and sesame seeds.

9) Bake in a preheated oven at 180°C for 12-15 minutes depending on individual's oven. So, do adjust the temperature and timing accordingly.

10) Remove and cool on wire rack.

You can shape the bread anyway you like

Pumpkin and sunflower seeds enhanced the delicate and nutty flavor to this hearty bread

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This recipe was adapted from Bread Magic Vol 6 page 37 on Black Date Rolls. Instead of black date, I substituted the fillings with red bean paste. Eh... not bad! My girls love the red bean paste and they gave me all thumbs up for this bread.

Method :1) Combine ingredients A together in a mixer. Slightly blend it before adding ingredients B and C.

2) Beat approximately 5 minutes to form a dough.

3) Add butter and continue to beat until the dough is smooth. To check whether the dough is fully developed, stretch a small piece with your fingers to see if it can be stretched into thin layer without tearing it. If it does not stretch, continue beating again until it passes the stretch.

4) Remove dough and leave it in a big bowl, cover with a piece of damp cloth. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

1-4) I used bread machine to knead the dough. Just put the ingredients as per your machine instructions and let it proof. After the 1st proofing, take the dough out from the machine.

5) Scale dough at 60g portions. Shape them into small balls and let them rest for 5 minutes.

6) Flatten and roll each ball of dough and place filling, seal and wrap into a ball.

7) Roll flat once more and make several slits. Roll up and place on a greased baking try or pan. Repeat the above process with the rest of the dough. Cover with a damp cloth and leave them for 45 minutes or more for a second time proofing.

8) Once they are doubled in size, glaze with egg wash and sprinkle top with some sesame seeds.

9) Bake in a preheated oven at 180°C for 12-15 minutes depending on individual's oven. So, do adjust the temperature and timing accordingly.

10) Remove and cool on wire rack.

The bread is soft and fluffy

My girls and hubby complimented that this homemade red bean paste rolls is better than those bakery shops

With the increasing cost of living, isn't it cheaper to make your own bread?

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Monday, 29 September 2014

I have also tried different version of breads and getting all thumbs up from my family members! Honestly speaking, since then, I take great pleasure in bread making and practically have been baking it daily. Baking your own bread gives you a very unique self-satisfaction and it's even so when seeing your loved ones smiling from east to west while eating the bread that you have personally baked! What's more when the aroma of the freshly oven baked bread filled the entire house.... its so tempting, comforting and warm...

Garlic Butter Bread (which is adapted from Zoe's with some minor modifications) is one of the many breads I have tried and we love them all. Thanks Zoe for your Garlic Butter Bread recipe. Very yummy... There are still quite a number of breads pics sitting in my folder waiting to say hi to you all. Never mind, they can wait as I am still taking my time to select which are the ones to make their appearance here, hehehe...

1) Cut the top part of garlic head and place on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake at pre-heated oven at 200°c for 30 mins and allow garlic to cool completely.

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Monday, 11 August 2014

When I first saw Phong Hong's Zucchini bread, I told myself, wow, this is great! Why???? Well, I like zucchini and another main reason is that this recipe is healthy and so easy to make. Being so excited, I baked it the following day and I am glad that I did it without any procrastination. We like the bread/cake so much that I baked it again for a karaoke session with a group of childhood friends.

However, for this get-together, instead of a loaf, I baked it into 'cupcakes'; reason was for easy handling and besides, this is also great as party food.

The loaf is soft and moist and taste like a cake

However, the 'cupcake' is not too moist and soft and taste more like bread

Method : 1. In a large bowl, mix sugar, eggs and vanilla until well combined. 2. Stir in the grated zucchini and carrot. Then followed by the oil. Mix till well blended. 3. Sift in flour 1/3 at a time over no. 2 and mix well. 4. Add raisins, cinnamon and nutmeg. Mix well. 5. Pour batter into a lined or greased 4" x 9" x 3" loaf pan or cupcake/muffin cups. 6. Bake in a preheated oven at 160C for 40 to 45 minutes (for loaf) or 180C for 20 minutes (for muffin or cupcake cups) or until cooked; depending on individual oven temperature. 7. Let cool in pan for about 10 mins before unmoulding onto a wire rack to cool completely.

Do head over to Phong Hong's Bake for her original recipe. Do give this a try and you will love it.

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